Ugeoji Tang

About the dish

Ugeoji are the outer leaves of napa cabbage, parboiled and dried so that nothing goes to waste. Simmered in beef-bone broth they turn deeply savory and comforting — a thrifty, warming soup of the common table on cold days.

Key ingredient

Napa cabbage (baechu) — credited with compounds that support the liver's wellness work; good for the skin and immunity, and its fiber keeps the gut moving to support healthy digestion. In season in November, mainly from Chungcheong.

Ingredients

Main: ugeoji (dried outer cabbage leaves), beef-bone broth or beef, scallion, onion · Seasoning: doenjang, gochujang, gochugaru, minced garlic

Simple recipe

1. Toss the boiled ugeoji with doenjang and perilla oil.
2. Prepare a broth from beef bones.
3. Add the ugeoji and simmer until meltingly tender.
4. Season with minced garlic, gochugaru and soup soy sauce.
5. Finish with scallion and perilla seed powder for nutty depth.

▶ Watch recipe videos

A Glass · Traditional pairing